Haggis and Cheese Turnovers Recipe

What can you make with leftover haggis? We have just the thing!

These Haggis and Cheese Turnovers are a variation of our favourite Cheese and Bacon Turnovers, inspired by those found in bakeries across Scotland.

We love using Haggis in lots of different dishes (we even have a post with 33 different recipe ideas for Haggis!), but sometimes we’ll have a little leftover, and that’s where these tasty pastry treats come in.

What are Haggis and Cheese Turnovers?

Haggis and Cheese Turnovers are made by taking a square of pastry, adding Haggis and your favourite cheese diagonally across it, and folding two opposing corners in to create the “turnover”. They’re quick and easy to make and are perfect for a warm lunch or a snack.

Haggis is a surprisingly versatile food, and we are consistently finding new uses for it!

When we made Cheese and Bacon Turnovers recently, we had some leftover Haggis, and since we didn’t have enough to make Haggis Sausage Rolls, we put it to use by making a variation on our Turnovers instead.

You don’t have to use leftover Haggis for this recipe. It’s perfectly fine to use a new batch too.

However, you don’t need a lot, so you might want to check out our Haggis Sausage Rolls, Haggis Pasta, or one of our other ideas at the same time.

Why Make Turnovers?

Why not?

They’re tasty, easy to make, and can potentially save you from wasting something delicious. All great reasons in our book!

Haggis and Cheese Turnovers are also a great way to introduce people to Haggis.

Sometimes people are put off by the thought of it, and so rather than serving them a pile on a plate, you can have it mixed in with two other tasty things – cheese and pastry – and see what they think!

Things you’ll need to make Haggis and Cheese Turnovers

  • Baking sheet or baking tray
  • Parchment paper
  • Pastry brush
  • Sharp knife
  • Chopping board

Ingredients for Haggis and Cheese Turnovers

  • 375g pastry (one pack of ready-rolled pastry)
  • 100g grated strong cheddar cheese
  • 150g haggis (or whatever you have as a leftover)
  • 1 whisked egg
  • 3 tablespoons of Onion Marmalade *optional

Cheese

We use strong cheddar cheese for more flavour, but some prefer milder cheese. It’s entirely up to you!

Haggis

We usually make these Haggis and Cheese Turnovers when we have some Haggis leftover from another dish, so the amount is a rough guide. Just use what you have and what fits on the pastry.

If you’re using leftover Haggis, it’ll already be cooked. If you’re using uncooked Haggis, you can either put it in the microwave to cook quickly, allowing it to cool before adding, or you can use it uncooked.

If you’re using uncooked Haggis, you’ll want to make sure that it cooks for long enough in the oven for the haggis to be piping hot all the way through, and you may notice more fat coming from the haggis, which means you need to cook the pastry for long enough that it’s not soggy from that as well.

You can also use Vegetarian Haggis in this recipe.

Pastry

We use store-bought pastry for these turnovers because they’re usually a quick and easy lunch or snack for us. You can use your own pastry if you want to, of course!

In the UK, you can generally buy a packet of pre-rolled puff pastry that’s 375g, so just get whatever the equivalent is for you.

If you can only get frozen pastry, you’ll need to thaw it overnight before using it.

Egg

The whisked egg is for brushing on the pastry to give it that nice golden brown colour once it’s cooked. You can also use milk or nothing at all.

Onion Marmalade

Sometimes we like to add a tomato or caramelised onion chutney to our Haggis and Cheese Turnovers for that extra flavour kick. It’s up to you!

How to make Haggis and Cheese Turnovers – Step-by-step method

Preheat the oven to 210 degrees Celcius or 190 if you are using a fan-assisted oven.

Line your chosen baking tray with parchment paper so the pastries don’t stick – some pre-rolled pastry comes in paper that can be used for this already.

Take the pastry and roll it out if necessary, then cut it into six equal squares. You can use a knife or even a pizza cutter for ease. Then add them to your large baking sheet.

If you’re using chutney, spread it in a diagonal line on the pastry. Spread the haggis evenly over the six squares, again diagonally.

Sprinkle the cheese on top of the haggis.

(As you can see you can also add the onion marmalade or chutney after!)

Fold one corner of the pastry into the centre of the square, and bring the other corner to meet it. You can dab/rub a little water on the bottom later to join them together if necessary.

Transfer to the baking tray if not already there, and brush egg wash on each pastry.

Bake for 15-20 minutes until the pastry turns golden brown, and the haggis is piping hot.

After removing from the oven, cool them on a wire rack so the pastry doesn’t go soggy.

Variations

As mentioned, you can add onion marmalade if you want another flavour in the mix.

We’ve also added chilli flakes too for a spicy kick!

You can play with the flavours as much as you like. Even a dash of brown sauce works well.

How do you store Haggis and Cheese Turnovers?

Let them cool completely, then store them in an airtight container in the fridge for up to 48 hours.

Do you need to reheat Haggis and Cheese Turnovers?

You can eat the Turnovers cold from the fridge or reheat them.

To reheat the Haggis and Cheese Turnovers, you can place them in a preheated oven for 10 minutes or in the microwave for around 1 minute. The main thing is that the Haggis is heated until piping hot, not just lukewarm.

Yield: 6

Haggis and Cheese Turnovers Recipe

Haggis and Cheese Turnovers Recipe

Haggis and Cheese Turnovers are made by taking a square of pastry, adding Haggis and your favourite cheese diagonally across it, and folding two opposing corners in to create the "turnover". They're quick and easy to make and are perfect for a warm lunch or a snack.

We love using Haggis in lots of different dishes, but sometimes we'll have a little leftover, and that's where these tasty pastry treats come in.

They're tasty, easy to make, and can potentially save you from wasting something delicious. All great reasons in our book!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 375g pastry (one pack of ready-rolled pastry)
  • 100g grated strong cheddar cheese
  • 150g Haggis (or whatever you have as a leftover)
  • 1 whisked egg
  • 3 tablespoons of Onion Marmalade *optional

Instructions

  1. Preheat the oven to 210 degrees celcius or 190 if you are using a fan-assisted oven.
  2. Line your chosen baking tray with parchment paper so the pastries don’t stick - some pre-rolled pastry comes in paper that can be used for this already.
  3. Take the pastry and roll out if necessary, then cut it into 6 equal squares. You can use a knife or even a pizza cutter for ease. Then add them to your large baking sheet.
  4. If you're using chutney spread it in a diagonal line on the pastry. Spread the haggis evenly over the 6 square, again diagonally.
  5. Sprinkle the cheese on top of the haggis.
  6. Fold one corner of the pastry into the centre of the square, and bring the other corner to meet it. You can dab/rub a little water on the bottom later to join them together if necessary.
  7. Transfer to the baking tray if not already there and brush egg wash on each pastry.
  8. Bake for 15-20 minutes until the pastry turns golden brown and the haggis is piping hot.
  9. After removing from the oven cool them on a wire rack so the pastry doesn't go soggy.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 425Total Fat: 26gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 133mgSodium: 426mgCarbohydrates: 34gFiber: 2gSugar: 13gProtein: 13g

The above values are an indication only.

Other Savoury Baking Recipes to try:

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